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Sticky Chicken Jan Peterson

1 1/4 tsp. Salt 1 tsp. Paprika

3/4 tsp. Paprika 3/4 tsp. Cayenne pepper

tsp. Onion powder 3/4 tsp. Thyme

tsp. White pepper 1/4 tsp. Garlic powder

1/4 tsp. Black pepper 1 whole roasting chicken

1 cup chopped onion

 

Combine all spices in small bowl. Rinse chicken, inside and out, and drain well. Rub spice mixture over skin and the inside of chicken. Place in a resealable plastic bag, seal and refrigerate overnight. When ready to roast, stuff cavity with onions. Place chicken, breast-side down in roasting pan. Roast uncovered at 250 degrees for about 5 hours.. Anything over 225 is safe as long as the chicken reaches an internal temperature of at least 155 which this does. Baste occasional with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown.